NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

0.5 cup cooked jasmine rice

1 cup broccoli florets

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and dried oregano.

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 3

  Place the chicken thighs in the skillet and sear for 6-8 minutes per side, or until the exterior is golden and crispy and the internal temperature reaches 165°F.

• 4

  While the chicken is searing, steam the broccoli florets in a steamer basket for 4-5 minutes until tender-crisp and bright green.

• 5

  Warm the pre-cooked jasmine rice in a small saucepan or microwave until steaming.

• 6

  During the last minute of chicken cooking, pour the fresh lemon juice into the pan to deglaze and coat the chicken in the bright pan juices.

• 7

  Serve the crispy chicken over the fluffy rice with the steamed broccoli on the side, garnishing everything with fresh chopped parsley.